Banana-maple muffins with potato and spelt flour (v)

A delicious twist on standard muffins.
Vegan, oil free and refined sugar free.
Makes 12 muffins.

Author: Bite-Sized Thoughts.

Original post (with pictures) here.

1 large potato, weighing about 330g
1/4 cup almond butter
2 medium ripe bananas, roughly mashed
1 cup (250ml) non-dairy milk of choice
1 tbsp (15ml) vanilla
1/4 cup (62ml) maple syrup
1 cup (140g) spelt flour
1 tsp baking powder
1/2 cup (70g) sultanas or raisins

1. Ahead of time, peel and chop the potato and add to a saucepan of boiling water. Simmer until soft, approximately 30 minutes. Allow the potato to cool slightly before preparing the muffins.
2. When the potato has cooked and cooled, preheat your oven to 160'C (320'F) and prepare a 12 pan muffin tray.
3. In a large bowl, beat together the cooked potato and almond butter using electric mixers (a blender or food processor would work too). The resulting mixture will be very thick. Add the mashed banana and non-dairy milk and beat to incorporate. Add the vanilla and maple syrup and beat to incorporate.
4. Stir the spelt flour and baking powder into the muffin mix, and then stir through the sultanas / raisins.
5. Transfer the mixture to your prepared muffin tray, and bake for approximately 30 minutes, until the muffins are golden and the tops bounce back when touched. Allow to cook in the tin before removing.